Bean & Sweet Potato Nachos

By brendaboulding

Ingredients

• 1 1/2 lbs sweet potato, peeled and diced
• 3 tsp olive oil
• 2 tsp cumin
• 2 tsp coriander
• 1 medium onion, sliced thinly
• 2 cloves crushed garlic
• 1 small red chili pepper, seeded and chopped finely
• 1 tsp paprika
• 14 oz can diced tomatoes
• 1/2 each red pepper and green pepper, seeded and diced
• 1 1/4 c canned red kidney beans, rinsed and drained
• 1/2 lb tortilla chips
• 2 c cheddar cheese

Preparation

Step 1

In a large baking dish, mix the sweet potatow, oil and spices.  Bake, uncovered, at 350F for 50-60 min, until tender (can also boil in hot water which takes 10-15 minutes).  Heat remaining oil in a pan and add onion, garlic, chili pepper and paprika.  Cover and cook until onion is soft.  Add tomatoes with their juices and the peppers.  Stir, uncovered 5 minutes.  Stir in beans. 

Place the tortilla chips on a baking sheet, and top with cheese (and pickled jalepenos).  Bake until cheese melted.  Pour sweet potato mixture on top.  Eat with salsa, guacamole and sour cream if desired.

***  I don't put in onions and beans.  So, play around with it.  Add more chili or sweet peppers if desired.  The sweet potato with just the tomatos and peppers is even good as a meal.